Blueberry Angel Dessert
“Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn’t keep you in the kitchen for hours. It’s the perfect way to end a summer meal.” —Carol Johnson, Tyler, Texas
| Servings | Prep Time |
| 12 | 10minutes + chilling |
| Servings | Prep Time |
| 12 | 10minutes + chilling |
Ingredients
- 8 oz cream cheese softened
- 1 cup confectioner's sugar
- 8 oz frozen whipped topping thawed
- 1 prepared angel food cake cut into 1-inch cubes
- 2 cans blueberry pie filling 21 ounces each
Portions:
Units:
|
Ingredients
Portions:
Units:
|
Instructions
- In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.
Recipe Notes
Nutrition Facts
1 piece: 384 calories, 10g fat (7g saturated fat), 21mg cholesterol, 223mg sodium, 70g carbohydrate (50g sugars, 3g fibre), 3g protein.
